October Recipe

October 10th, 2010

Thai-Style Salad

Now that we are into Spring, it is time to get back into those yummy salads.  This is one I love that uses my home grown Sprouts.  It is very refreshing and like many Thai salads no oil is used in the dressing, making it a super fat free salad.

  • 2 cups shredded asian cabbage
  • 1 red pepper, sliced
  • 1 tablespoon fresh coriander
  • 1 tin baby corn, drained


  • 1/4 cup white vinegar
  • 1 clove garlic, crushed
  • ground black pepper – to taste
  • 2 teaspoons fish sauce

Combine all the salad ingredients in a bowl.  Whisk the dressing ingredients together in a small bown, then pour over the salad.  Toss and enjoy!

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